Chick Pea and Paneer Coconut Curry w/Whole30 option

Chick Pea and Paneer Coconut Curry

1 TB coconut oil

2 cans of chick peas, drained and rinsed (omit for Whole30)

I can of coconut milk (2 cans if you want to make a soup)

3 green onion, trimmed and chopped, green and white bulb

2 carrots, diced

1 red bell pepper, diced

½ bunch Swiss chard, washed, cut and chopped

Approx. 6 oz. of Paneer Cheese (omit for Whole30)

2 Garlic cloves, minced

2 tsp curry powder

1 tsp cumin

Juice of one lime

Salt and pepper

Cilantro for topping

*Cayenne (optional)

Brown rice (omit for Whole30)

Heat coconut oil in large stainless steel skillet.  Sauté onion, chard, carrots, pepper and garlic, sweat for 2-3 mins. until onion is soft.

Add drained chick peas, curry, cumin, s&p, cayenne and cook for additional 2 min. 

Add coconut milk, paneer, and lime juice.  Simmer, approx. 10 mins, till warmed through.  Taste and add whatever you may need J

Serve over brown rice or as a soup.  Top with cilantro.